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| Registros recuperados: 24 | |
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| Nipat Limsangouan; Chulaluck Charunuch; Vayuh Sonted; Phisamai Srichayet; Kassmaporn Puntaburt. |
| Effect of particle size, feed moisture content and screw speed with different levels (250, 500 and 600 μm; 14, 16 and 18%; 300, 350 and 400 rpm) using a co-rotating twin screw extruder on physical and chemical properties (color, expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), rheological and amylose/amylopectin content) of modified extruded products was investigated. Increasing feed moisture content results in extrudates with a higher bulk density, WAI and cold paste viscosity, but reduced the expansion ratio and WSI. Increasing particle size caused with a brighter color and higher amylose content. In case of higher screw speed increased the expansion ratio, WSI and amylopectin content. |
| Tipo: PhysicalObject |
Palavras-chave: Corn grit; Modified starch; Extrusion; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; กระบวนการเอ็กซ์ทรูชั่น; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี. |
| Ano: 2008 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5244 |
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| Leonel,Magali; Freitas,Taila Santos de; Mischan,Martha Maria. |
| Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Modified starch; Extrusion; Viscosity. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009 |
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| Nipat Limsangouan; Sunaree Thamkrasae; Phisamai Srichayet; Kassamaporn Puntaburt; Chulaluck Charunuch. |
| Effect of extrusion conditions on pasting properties (Cold peak (I), Raw peak, Hold, Breakdown, Final viscosity, Set back, Peak time and Cold peak (II)) of modified corn grit from extrusion process were investigated using Rapid Visco Analyzer (Software: Thermocline for windows Version 2.1 with extrusion profile method). A co-rotating twin screw extruder was used for modified corn grit with three operating factor such as particle size (250, 500 and 600 μm), feed moisture content (14, 16 and 18%) and screw speed (300, 350 and 400 rpm). Increasing feed moisture content results in extrudates with a higher pasting viscosity, but otherwise increasing screw speed shows with a lower response. Particle size has a slightly effect for this experiment. All of... |
| Tipo: PhysicalObject |
Palavras-chave: Corn grit; Pasting properties; Extrusion; ข้วโพดบดหยาบ; การกดอัดเป็นรูป; สมบัติความหนืด; อุณหภูมิ. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5257 |
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| Oliveira,Gisele Cristina de; Moreira,Ivan; Furlan,Antonio Claudio; Piano,Liliane Maria; Toledo,Juliana Beatriz; Peñuela Sierra,Lina Maria. |
| Two experiments were carried out to determine the nutritional value and verify piglets' performance in the nursery phase fed with diets containing common corn (CC), extruded common corn (ECC), high-lysine corn (HLC), extruded high-lysine corn (EHLC), high-oil corn (HOC) and extruded high-oil corn (EHOC). In the total digestibility trial 14 barrows averaging 6.49 ± 0.16 kg initial body weight were allotted in metabolism cages, distributed in a randomized design with seven diets, six replicates, and one piglet per experimental unit. The values of digestible energy (DE), as well as metabolizable energy (ME) as-fed basis for CC, ECC, HLC, EHLC, HOC and EHOC were: 3,428 and 3,327 kcal/kg; 3,439 and 3,355 kcal/kg; 3,533 and 3,414 kcal/kg; 3,515 and 3,427... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioeconomic studies; Extrusion; Food energy; Nutritional values; Performance. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011001100026 |
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| Barchiesi-Ferrari,Claudia; Anrique,René. |
| The flow of ruminal undegradable protein (RUP) to the small intestine can be increased if ruminal degradation of dietary protein is reduced. The objective of this study was to evaluate the effect of extrusion on ruminal degradability of dry matter (DM) and crude protein (CP) from dehulled lupin (Lupinus albus L.) (DL) and rapeseed (Brassica napus L.) meal (RM). Unextruded soybean (Glicine max L.) meal (SBM) was used as a control. The DL was extruded at 130 ºC with 20% moisture and RM was extruded at 120 ºC with 20% moisture. Ruminal degradability was evaluated in situ by incubating feed samples for 2, 4, 8, 12, 24, and 48 h of fermentation in the rumen using three rumen-fistulated dairy cows. Values of CP soluble fraction (a) in SBM, DL, extruded... |
| Tipo: Journal article |
Palavras-chave: Extrusion; Protein supplements; Protein degradation; Soybean meal; Cattle. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000300014 |
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| Spinello,Alessandra Mussato; Leonel,Magali; Mischan,Martha Maria; Carmo,Ezequiel Lopes do. |
| Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Curcuma longa; Manihot esculenta; Extrusion. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008 |
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| Cardoso,Raema Fortes Vicente; Garcia,Émerson Loli; Carmo,Ezequiel Lopes do; Mischan,Martha Maria; Leonel,Magali. |
| ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Extrusion; Physical properties.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001202245 |
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| Registros recuperados: 24 | |
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